Cheese Quesadillas with Two Salsas - Fruity and Spicy

You all are really great! Not only do you all actively take part and enjoy these teasers of mine, but most of you guess, more or less correctly. More or less. Yes, the Salsa was correct. The tricky one however was the other one, right? Yes, it was Guacamole, well sort of. But what was in it. Some guessed potatoes. No, it was not!

I could really picture some of you sitting with your noses stuck to the monitors trying it figure it out. Hey, why should you have it any easier than I do, when I have to guess in your games? LOL!

OK ... so I am killing the suspense now and here it is - A spicy and tangy tomato salsa and a fruity avocado pineapple salsa! Never would have guessed the pineapple right? He! He! He! Well I am glad I can still surprise you ... I hope pleasantly!Both these salsa types are served with deliciously cheesy quesadillas.

When you make these, I just want to warn you ahead of time, please make a larger batch. Of everything. Because it will be wiped off the table in seconds and you will have faces all around the table with one questioning look on their face "More?"

Did you know that the word Quesadilla originates form the Spanish words for Queso, meaning cheese + Tortilla = Quesadilla?

Avocados are commonly also known as the Alligator Pear, due to its shape and leather appearance of the skin. These great fruits are a great source of potassium, which helps regulate blood pressure. The U.S. Food and Drug Association states: "Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke." A cup of avocado also has 23% of the Daily Value for folate, a nutrient that is important for heart health. By adding a few slices of avocado in your tossed salad, or mixing some chopped avocado into your favorite salsa will not only add a rich, creamy flavor, but will greatly increase your body's ability to absorb the health-promoting carotenoids that vegetables provide.

Select and Store: A rip and ready to eat avocado is normally soft, however it should not have any cracks or dark sunken spots. Should the avocado have a slight neck, this is an indication that it was tree ripened and will taste better. A firmer, less mature fruit can be ripened at home and will be less likely to have bruises.You can ripen a firm avocado in a paper bag or in a fruit basket at room temperature. It will take a few days and you will notice the skin turning darker as it ripens. Avocados should not be refrigerated until they are really ripe. Once they are, you can then store them for up to a week (if not cut).Music while cooking:

Quesadilla4 Soft Flour tortillas200g - 250g Gruyere - grated. Those of you in the US, in particular California, I would recommend using the Monterey Jack type. This is a nice variant to the Cheddar, which you can also use for the quesadillas.Oil - preferably a neutral type

I recommend preparing the two types of salsa ahead of time and then cooling them. This allows the aroma to unfold and will have a lot more pizzaz to its flavor.

Tomato Chili SalsaPut all the ingredients for the tomato salsa in a large bowl and mix thoroughly. Keep cool

Avocado Pineapple SalsaPour the lime juice over the avocado cubes. In a bowl, mix the avocados, pineapple, onion, and coriander gently with a wooden spoon. Salt and pepper to taste. If you are using the chili then you can add this too. Keep cool

QuesadillasIn a pan heat up the oil. Place one flour tortilla at the bottom. Sprinkle the grated cheese on top, making sure that you keep the edges free - approx. 1 cm. Place the second tortilla on top. Gently brown the tortilla on both sides - approx 2 minutes each side and until the cheese has melted.

This feeds 2 hungry kiddie mouths and two adult mouths.Verdict:

Perfect for when you have a house full of kids (of all ages). The fruity avocado pineapple salsa will blow them away. I did not use the chili in this. Soeren and his buddy tucked into this with such enthusiasm. They commented "The pureed frog sauce tastes great!" No, I am not putting you off here. It tasting nothing like pureed frog. More, like pure sunshine and holiday. The flavors of the avocado and pineapple combined into such harmony that it reminds you of those lovely tastes you constantly have on a beach holiday. Fruity and creamy!The spicy tomato salsa was a contrast. Firey and hot! Our tastebuds were exploding with the different flavors. Together with the silken cheese quesadillas Tom and I kept going "Fruity?" or "spicy?" - "Fruity!" no "Spicy!". We were having such a hard determining which was our fave. In the end we settled for both.

Hmm! I see Scallions and chunky tomato pieces. Maybe salsa, but I am tending towards a tomato relish or even a bruschetta, served with some crusty bread.

The second one has a wedge of a fruit in it, maybe lime. Also has finely chopped red onions. The texture of the chunky pieces does not seem like avocado. But I guess there still might be avocado in it. My guess it might be an avocado potato salad, with lime juice, red onions and cilantro. This would pair up great with a steak or any other meat dish on similar lines.

Hee Hee !!! I think I have let my imagination run wild. But they look just too good.

Thanks for the lesson on choosing avacados, Meeta! I was having trouble with this just recently (you can even read my blog about it haha! Here: http://possumtrot2.blogspot.com/2006/07/weekend-cooking-adventures.html )

Man!!! I missed this one - I've been working so much this week. Great pics, Meeta! I'm really digging your music addition - I have this picture of you dancing around while you're cooking :) I'm going to try these salsas, and may try the tomato chili with chipotle chilis for that smoky flavor.

Payal, baby you know me too well! If the boys are home and I cannot blast the stereo then I normally plug in my iPod dance around in the kitchen. And yes Tom has captured a few of these moments on video - LOL! Both he and Soeri crack up when they watch it, especially when I am listening to Hindi music!Nandita Adopt you? Well you'd be more like my younger sis and although I am a great big sis to have I can make you cook a few of your wonderful recipes for us too. Let that be a lesson for you not miss out on my blog for even a day!

they both look yummy and inviting. While I haven't begun to experiment with guacomole ( I am still savouring its creamy sour flavor), I've been having a ball with the salsa. Ive tried substituting the tomatoes with sharon fruit and peach. Mango works well too and the latest experiment with muskmelon was awesome. Try and let me know if u hit on some more awesome combos

Quesadillas are one of my favorite things to fix, and using diferent types of salsa is part of the fun. Yours look fabulous and I know they would be eaten up very fast in my house, so a large serving is crucial!

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...